Uptown Supper Salad

• 3 md. potatoes, cut into 3/4-inch cubes
• 1 lb. boneless and skinless chicken breasts, cut into 1/3-inch strips
• 3/4 cup prepared reduced-calorie red wine vinaigrette
• 1-1/2 cup halved cherry tomatoes
• 1/2 cup chopped red onion
• 1 can (2-1/4 oz.) sliced ripe olives, drained
• 4 romaine lettuce leaves
• 1/3 cup crumbled blue cheese

1. In 3-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water for 5 minutes.
2. Add chicken; bring to boil, reduce heat, cover and cook approximately 10 minutes until potatoes are tender and juices run clear when chicken is pierced.
3. Drain thoroughly.
4. Add remaining ingredients to potatoes and chicken except lettuce and cheese.
5. Toss gently over low heat just until warm.
6. Line platter with lettuce; spoon mixture onto lettuce.
7. Top with cheese.

potatoes, chicken breasts, red wine vinaigrette, tomatoes, red onion, olives, blue cheese

Taken from www.foodgeeks.com/recipes/4381 (may not work)